Three-Pepper Salad
Posted: June 10th, 2010, 10:12 am
This is really pretty served on a platter or individual serving plates lined with fresh spinach leaves...CQ
Ingredients:
2 medium green peppers, cut into rings
1 medium sweet yellow pepper, cut into rings
1 medium sweet red pepper, cut into rings
1 medium red onion, cut into rings
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained (check for sugar)
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice or vinegar (apple cider, balsamic, etc.)
1/2 to 1 teaspoon minced fresh oregano
1/2 teaspoon salt
1/4 to 1/2 teaspoon paprika
1/8 teaspoon Stevia
Dash black pepper, optional
Dash garlic powder, optional
Directions:
In a large bowl, combine the peppers, onion, artichokes and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pepper mixture; toss to coat and chill.
Ingredients:
2 medium green peppers, cut into rings
1 medium sweet yellow pepper, cut into rings
1 medium sweet red pepper, cut into rings
1 medium red onion, cut into rings
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained (check for sugar)
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice or vinegar (apple cider, balsamic, etc.)
1/2 to 1 teaspoon minced fresh oregano
1/2 teaspoon salt
1/4 to 1/2 teaspoon paprika
1/8 teaspoon Stevia
Dash black pepper, optional
Dash garlic powder, optional
Directions:
In a large bowl, combine the peppers, onion, artichokes and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pepper mixture; toss to coat and chill.